The Campagna Table: Bring the Style and Cooking of the Italian Countryside into Your Own Homeby Mark Strausman, Julia Moskin
Mark Strausman's restaurant Campagna is hailed as one of the best Italian restaurants in New York. The menu offers simple but delicious country-style Italian cooking in a warm and inviting atmosphere. Although the author was trained in the kitchens of Europe, he's also a family man, so he knows how home cooks really cook-and this is a cookbook written just for home cooks. There are chapters on quick-cooking and one-pot recipes for day-to-day cooking, and slow-cooking recipes for the weekends. The Al Fresco chapter offers dozens of recipes that can be prepared in advance and served at room temperature for friends and family. Holiday recipes and menus put a delicious Italian spin on Christmas, Easter, and even Passover (Strausman is a Jewish New Yorker, after all).
- HarperCollins Publishers
- Publication date:
- Edition description:
- 1 ED
- Product dimensions:
- 8.37(w) x 10.38(h) x 0.90(d)
Read an Excerpt
Fennel and Orange Salad
Makes 6 Servings
When blood oranges are in season in the winter, you'll see this salad in every Roman trattoria. Finocchio arancia is also a Sicilian dish that reflects the island's great agricultural fertility. Much of the citrus in Italy is grown in Sicily. What pulls this dish together is the good olive oil and fresh black pepper. It's good to make it 3 to 4 hours in advance, to let the fennel and oranges marinate together. Fennel and orange salad is easy to put together and is best served family style, from a big platter. If you like, spoon the salad over a bed of arugula at the last minute. Serve it with plenty of bread.
4 navel oranges or sweet blood oranges
2 fennel bulbs, trimmed
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
Cut a thick slice off the top and bottom of each orange to expose the flesh. Cutting from top to bottom, following the contours of the orange, remove the outside layer of peel and white pith completely. One by one, cut the orange sections free of the white membranes and transfer to a bowl. Squeeze any remaining juice from the orange halves into the bowl and set aside.
Halve the fennel bulbs lengthwise and cut out the hard base. Thinly slice and transfer to a serving bowl. Drain any excess juice from the oranges and add the orange sections and juice to the fennel. Drizzle the salad with oil and add salt and pepper to taste. Mix well and serve or set aside to marinate up to 1 hour. Taste for salt and pepper. lf desired, serve over arugula.
Pro Tip: The oranges can be sectioned a day in advance, thenrefrigerated in their juices. But whenever you are making salads with vegetables like fennel and celery, which have a high water content, they should be sliced just before the salad is made, to keep them crisp and fresh.
Makes 6 Appetizer Servings or 4 Main-Course Servings
Okay folks, here it is: the number-one recipe requested at Campagna. After my customers eat it, they always want to know how to make it. Somewhere between an arrabiata spicy tomato sauce and a garlic and oil sauce, this is a true classic.
We make this so often that we finally had to shorten the name in the kitchen. We call it "A. O.P." for the aglio (garlic), olio (oil), and pomodoro (tomato) in the sauce. The trick is to slowly heat the garlic and cook it until golden brown. The garlic will give off a nutty, toasted smell that will let you (and anyone else in your kitchen) know that it's correctly cooked. You do have to watch it carefully and stir it often, because if the garlic gets too brown, the dish will be bitter
1 tablespoon salt, plus additional for seasoning
1 pound dried penne pasta
1/4 cup extra-virgin olive oil
3 cloves garlic, thickly sliced
1/2 teaspoon hot red pepper flakes
1 cup milled or crushed canned Italian plum tomatoes
2 tablespoons freshly chopped Italian parsley
In a large covered pot, heat a gallon of water with a tablespoon of salt to a boil. When it boils, add the pasta, stir well, and cover until it returns to the boil. Uncover and boil until just tender to the bite all the way through.
Meanwhile, make the sauce. In a skillet (with a lid) large enough to hold the pasta later on, heat the oil over medium-high heat. Add the garlic and cook, stirring, until golden, about 3 minutes. Add the red pepper flakes and cook, stirring, 30 seconds. Add the tomatoes and salt to taste. Simmer just until the sauce thickens and darkens slightly.
Reserving 1/2 cup cooking water, drain the pasta in a colander. Add the drained pasta to the sauce and mix well, adding a few tablespoons of pasta cooking water if needed to coat the pasta evenly. Cover and cook 1 minute. Taste for salt. Add the parsley, and toss until evenly coated, Serve immediately.
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